This spin on a traditional shakshuka incorporates cauliflower for added heartiness and texture. The capers deliver a briny, salty kick that livens up the tomato sauce in this flavorful vegetarian entree. Eat it on it’s own or serve with slices of crusty bread to sop up the sauce and runny egg yolk. The heat level in this brunch-ready skillet is on the low side, but feel free to increase the red pepper if you're feeling spicy. This play on eggs poached in tomato sauce is a delicous way to slip in an extra serving of veggies, so if you want to make it feel more like a dinnertime meal, serve the saucey eggs over a serving of al dente pasta.
3 tablespoons olive oil
1 small red onion, chopped (about 1 cup)
1 small red bell pepper, chopped (about 1 cup)
4 garlic cloves, minced (about 1 tablespoon)
2 tablespoons tomato paste
3/4 cup lower-sodium vegetable stock
2 tablespoons red wine vinegar
1/4 cup capers, drained
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes
2 cups coarsely chopped cauliflower
4 large eggs
2 ounces feta cheese, crumbled
How to Make It
Preheat oven to 300°.
Heat oil in cast-iron skillet over medium heat. Add onions, red bell pepper, and garlic to pan; cook for 4-5 minutes, stirring occasionally. Add tomato paste; cook 1 minute, stirring.
Stir in the vegetable stock, red wine vinegar, capers, salt, black pepper, red pepper, and tomatoes. Stir in the cauliflower; simmer for 10 minutes.
Gently crack the eggs over the tomato mixture. Sprinkle with ½ of the feta cheese and transfer pan to oven. Bake at 300° for 6-7 minutes or until eggs are just set. Remove from oven; sprinkle with remaining feta and serve immediately.